Online Training
90 hours
Spanish
In the field of hospitality and tourism, it is necessary to know the different fields in kitchen management and production, within the professional area of restoration. Thus, this course aims to provide the necessary knowledge to manage culinary production units.
Instituciones educativas
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Multilingual support
Digital certificate included
Assistant Phia
- Analyze the function and process of business planning and define plans that are suitable for culinary production units. - Identify the budgetary management and control function of culinary production units, calculate costs and prepare economic budgets that allow establishing action programs. - Analyze the organizational and functional structures of different types of establishments, restaurant areas or departments, and their environment of internal and external relations, justifying organizational structures and type of relations appropriate to each type of company or departmental unit. - Apply methods for the definition of jobs and selection of appropriate personnel for culinary production units, critically comparing them. - Recognize the importance of the integration and adaptation of personnel to the organization and the actions and instruments that facilitate them. - Apply appropriate personnel management techniques for culinary production departments or units. - Apply communication and customer service techniques and skills that are used in gastronomic advice and resolution of requests and complaints. - Analyze the different ways of implementing and managing quality systems in culinary production units, justifying their applications.
He carries out his professional activity in both large, medium and small companies, mainly in the hospitality sector and, specifically, in the restaurant subsector, being able to act in small establishments, on many occasions, as owner and head chef simultaneously. Although your professional activity is usually carried out in private establishments, you can also carry it out in public establishments, mainly when you are located in the educational, health or social services sector. When not acting on his own account, he performs his duties under the supervision of the director of the establishment, whether it is a hotel or other type of accommodation, or a restaurant establishment.
This training conforms to the training itinerary of the Training Module MF1066_3 Kitchen Administration, certifying having passed the different Units of Competence included in it, and is aimed at the accreditation of the professional Competencies acquired through work experience and non-formal training, a route through which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).
